Shrimp Salad

Name: Shrimp Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 3 tablespoons kosher salt, plus; 1 teaspoon kosher salt; 1 lemon, cut into quarters; 4 lbs large shrimp, in the shell (16 to 20 shrimp per pound); 2 cups good mayonnaise; 1 teaspoon Dijon mustard; 2 tablespoons white wine or 2 tablespoons white wine vinegar; 1 teaspoon fresh ground black pepper; 6 tablespoons minced fresh dill; 1 cup minced red onion (1 onion); 3 cups minced celery (6 stalks)

(9)

Recipe by DebbiF

I got this from the Barefoot Contessa's book "Parties!" and i use it alot. It is a big hit and easy to make. The time does not include the chilling time as this can be made the night before or earlier in the day.

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READY IN: 30mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

3

tablespoons kosher salt, plus
1

teaspoon kosher salt
1

lemon, cut into quarters
4

lbs large shrimp, in the shell (16 to 20 shrimp per pound)
2

cups good mayonnaise
1

teaspoon Dijon mustard
2

tablespoons white wine or 2 tablespoons white wine vinegar
1

teaspoon fresh ground black pepper
6

tablespoons minced fresh dill
1

cup minced red onion (1 onion)
3

cups minced celery (6 stalks)

DIRECTIONS

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan.
Add half the shrimp and reduce the heat to medium.
Cook uncovered for only 3 minutes or until the shrimp are barely cooked through.
Remove with a slotted spoon to a bowl of cold water.
Bring the water back to a boil and repeat with the remaining shrimp.
Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill.
Combine with the peeled shrimp.
Add the red onion and celery and check the seasonings.
Serve or cover and refrigerate for a few hours.

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